Cinnamon Bread (Bolihnos de canela) Recipe

Name: Cinnamon Bread (Bolihnos de canela)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon granulated sugar, plus; ½ cup granulated sugar; ½ cup lukewarm water; 1 package active dry yeast or 1 tablespoon active dry yeast; 3 eggs; ¼ teaspoon ground caraway; 1 tablespoon ground cinnamon; 1 teaspoon salt; 2 teaspoons finely grated fresh lemon rind; ½ cup raisins (optional); ½ cup pine nuts (optional); 1 cup water; 2 cups all-purpose flour; 1 egg yolk

Servings: persons

1 teaspoon granulated sugar, plus
½ cup granulated sugar
½ cup lukewarm water
1 package active dry yeast or 1 tablespoon active dry yeast
3 eggs
¼ teaspoon ground caraway
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoons finely grated fresh lemon rind
½ cup raisins (optional)
½ cup pine nuts (optional)
1 cup water
2 cups all-purpose flour
1 egg yolk

1
In measuring cup,dissolve 1 tsp sugar in lukewarm water.
2
Sprinkle in yeast and let stand for 10 minutes, or until frothy.
3
In large bowl, whisk together eggs, caraway, cinnamon, salt, lemon rind, raisins and pine nuts.
4
Stir in water; stir yeast mixture vigorously with fork and stir into egg mixture.
5
Combine remaining 1/2 cup sugar and flour.
6
Using wooden spoon, gradually beat dry ingredients into egg mixture to make stiff dough.
7
Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
8
Place in lightly greased bowl, turning to grease all over.
9
Cover and let rise in draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
10
Punch down dough; turn out onto lightly floured surface.
11
Divide dough into three pieces.
12
Shape each portion into a ball and place on greased baking sheet.
13
Cover and let rise in draft-free place for 1 hour, or until doubled in bulk.
14
Brush with egg yolk.
15
Bake loaves in 325F oven for 40 to 45 minutes, or until golden-brown and bread sounds hollow when tapped on bottom.
16
Remove from pan and let cool on racks.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon granulated sugar, plus, ½ cup granulated sugar, ½ cup lukewarm water, 1 package active dry yeast or 1 tablespoon active dry yeast, and more.

Yes, Cinnamon Bread (Bolihnos de canela) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Bread (Bolihnos de canela)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions